$89 for The Teaser family-style platter, valid for carryout or delivery ($149.95 total value)
- Full rack of Baby Back Ribs
- Full rack Memphis-Style Ribs
- Organic, free-range, whole Smoked Mary’s Chicken
- 1 pound of Pulled Pork
- 1 pound of Black Angus Beef Brisket
- Choice of any four Fixins
- Eight cornbreads
See the menu.
Baby Blues BBQ
When Danny Fischer and Rick McCarthy first settled into Los Angeles, they missed the tradition of authentic, Southern-inspired barbecue. In an ode to their meat-loving identities, they cracked open a bottle of bourbon and swapped some of their favorite family recipes. Baby Blues BBQ may have been conceived right then, but the work was only beginning. Rick and Danny ventured on a road trip that led them to the barbecue capitals of Carolina, Texas, Memphis, Kansas City, St. Louis, and New Orleans. They learned authentic preparations, meat sourcing strategies, and how locally grown produce can make a dish truly shine. In 2004, Baby Blues BBQ opened its doors boasting a home-style vibe and an all-star roster of smoked meats.
Their different backgrounds and regional techniques form what Danny and Rick call hybrid barbecue. Here's a rundown of all the regions represented on the menu.
Memphis: Though Danny is hesitant to call any single item on Baby Blues BBQ's menu its specialty, the Memphis ribs certainly stand out. Prepared in the St. Louis style—with the fat and brisket bone cut off—they're dry rubbed with a mixture that's half brown sugar, half 19-spice blend. After slow smoking for about five hours, which chars the rub into a crispy bark, the ribs are grilled until they sizzle.
North Carolina: The aforementioned Memphis ribs are finished with a light wash of sauce. Like all of Baby Blues' made-from-scratch sauces, the sauce uses a traditional North Carolina vinegar base. Pulled-pork sandwiches are also a nod to North Carolina recipes, though Danny puts his own spin on them by smoking the shoulder meat in Guinness.
Texas: The Texas-style beef ribs are, perhaps predictably, significantly larger than the Memphis ribs. They're big, rich, and marbled, yet still delicate enough to be dismantled with a fork.
The Gulf Coast: Although the menu is brimming with barbecue meals, it also includes seafood dishes. Grilled shrimp are topped with a New Orleans–style rémoulade, and the catfish filet is seasoned with Cajun spices and encrusted in cornmeal before it is blackened in a cast-iron skillet.